← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g thin beef cutlets (topside or sirloin), 4 pieces
• 2 Eggs
• 1 clove Garlic, crushed
• 1 tbsp Parsley, finely chopped
• ½ tsp Salt
• ¼ tsp Black pepper
• 150 g fine dried breadcrumbs
• 250 ml vegetable oil, for shallow-frying
• 150 ml Passata
• ½ tsp Dried oregano
• 4 slices Ham
• 200 g Mozzarella, sliced
• 3 tbsp Parmesan, grated

Method

1. Put each cutlet between two sheets of baking paper and pound it with a rolling pin to an even 5 mm thickness.
2. Beat the eggs with the garlic, parsley, salt and pepper in a shallow dish. Add the cutlets, turn to coat and leave for 10 min.
3. Press each cutlet firmly into the breadcrumbs on both sides so it is well covered.
4. Heat the oil in a large frying pan over medium-high heat. Fry the milanesas one or two at a time for 3 min per side, until deep golden and crisp. Drain on kitchen paper.
5. Heat the oven grill to high (or the oven to 220°C/425°F). Lay the milanesas on a baking tray, spread each with passata mixed with the oregano, then top with a slice of ham, mozzarella and a sprinkle of parmesan.
6. Grill for 6–8 min, until the cheese is melted and bubbling with brown spots. Serve hot with chips or mashed potato.

Tips

• Chicken breast works too: butterfly and pound it thin, then fry until cooked through (75°C/165°F).
• For a plain milanesa, skip the topping and serve with lemon wedges.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Camila Made